Kache kele pulla jantikalu/raw banana sour murukku/plaintain sour chakli Recipe

Cooking Directions

• STEP 1.Boil the raw bananas until they are soft and mashable.
• STEP 2.Peel the boiled bananas and mash them thoroughly.
• STEP 3.In a mixing bowl, combine the mashed bananas, rice flour, yogurt, red chili powder, cumin seeds, salt, and asafoetida. Mix well to form a smooth dough.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Take a portion of the dough and shape it into a long spiral using a murukku press or a piping bag with a star-shaped nozzle.
• STEP 6.Carefully drop the spirals into the hot oil and fry until they turn golden brown and crispy.
• STEP 7.Remove the fried jantikalu from the oil and drain them on a paper towel to remove excess oil.
• STEP 8.Allow them to cool completely before storing in an airtight container.
• STEP 9.Serve the kache kele pulla jantikalu as a snack or with tea. They can be stored for up to a week.

Cooking Tips

• Make sure the raw bananas are fully cooked and soft before mashing them.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• If the dough is too dry, add a little water or yogurt to make it more pliable.
• To get perfect spirals, practice shaping the dough on a plate before frying them.
• Store the jantikalu in an airtight container to maintain their crispiness.

Storage and Serving

• Store the kache kele pulla jantikalu in an airtight container at room temperature.
• Serve them as a snack with tea or as a crunchy accompaniment to a meal.
• They can be enjoyed on their own or with chutney or dip of your choice.
• These jantikalu can be stored for up to a week.